Spanish Ham Croquettes (Croquetas de Jamón) — Crisp Tapas with Creamy Ham Béchamel

• 600 mlwhole milk
• 70 gunsalted butter
• 1 tbspextra-virgin olive oil
• 0.5yellow onion (finely minced)
• 90 gall-purpose flour
• 150 gSerrano ham (finely diced; jamón ibérico may also be used)
• 0.5 tspfine sea salt
• 0.25 tspground white pepper
• 0.13 tspground nutmeg
• 80 gall-purpose flour for dredging (for breading the croquetas)
• 2eggs
• 160 gfine dry breadcrumbs
• 750 mlolive oil (use mild olive oil or another high-heat frying oil)

Instructions

1. 1

   Warm the milk in a small saucepan until it is steaming but not boiling, then keep it nearby over very low heat. Warming the milk helps the béchamel thicken smoothly and reduces the chance of lumps.

2. 2

   Melt the butter with the extra-virgin olive oil in a heavy saucepan over medium-low heat. Add the minced onion and cook for 6 minutes, stirring often, until it is soft and translucent but not browned.

3. 3

   Add the 90 g flour and stir constantly for 3 minutes to make a pale roux. The mixture should smell lightly nutty, but it must not darken because Spanish croquetas should have a delicate, creamy filling.

4. 4

   Gradually whisk in the warm milk in 5 additions, incorporating each addition fully before adding the next. Continue cooking for 8 to 10 minutes, stirring with a wooden spoon, until the béchamel is very thick and pulls away from the sides of the pan.

5. 5

   Stir in the diced Serrano ham, salt, white pepper, and nutmeg, then cook for 2 minutes more. Taste carefully because cured ham varies in saltiness, but keep the measured salt unless your ham is exceptionally salty.

6. 6

   Spread the croqueta mixture into a shallow dish in an even layer and press parchment paper directly onto the surface. Refrigerate for at least 4 hours, or preferably overnight, until the mixture is firm enough to shape cleanly.

7. 7

   Set up three shallow dishes with the 80 g flour, the beaten eggs, and the breadcrumbs. Scoop the chilled filling into 24 portions of about 35 g each, then shape each portion into a short cylinder with lightly floured hands.

8. 8

   Coat each croqueta first in flour, then in beaten egg, and finally in breadcrumbs, making sure the ends are completely sealed. Place the coated croquetas on a tray and refrigerate for 20 minutes so the crust firms before frying.

9. 9

   Heat the frying oil in a deep, heavy saucepan to 180°C. Fry the croquetas in batches of 5 or 6 for 2 to 3 minutes, turning once, until evenly golden and crisp.

10. 10

    Drain the croquetas on a wire rack or paper towels for 2 minutes before serving. Serve them hot, when the coating is crisp and the ham béchamel is creamy and flowing inside.